Fourth of July Spectacular

The 4th of July is upon us...in case you haven't looked at the calender lately, it's this Friday.  I'm going away again this year, but if I were hosting festivities at home I would want to think outside the same ol' burgers and hot dogs.  Since its a 4th of July weekend, burgers and dogs might get old by Sunday. 

Think outside the box and leave the burgers and hot dogs to the kids! Finish planning your party menu...try something new. I have one stop shopping for you this week: Apps, drinks, main dishes, sides, and deserts, in that order.  Have a happy and safe holiday!

Appetizers

Caprese Salad Kabobs

• 24 grape tomatoes
• 12 cherry-size fresh mozzarella cheese balls (can't find the cheese? Chunk up string cheese)
• 24 fresh basil leaves
• 1 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• Salt/Pepper to taste

1. On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves
2. place on a serving plate.
3. In a small bowl, whisk the oil and vinegar;
4. drizzle over kabobs just before serving. Serves 12 

J.J.'s Buffalo Chicken Dip

• ½ lb chicken breast seasoned, cooked, shredded
• 2 [8 ounce]packages cream cheese
• 1 cup Ranch dressing – Must use Hidden Valley for this!
• 3/4 cup red hot sauce – I use Texas Pete Garlic
• 1 1/2 cups shredded cheddar cheese (sharp is incredible) or Colby jack or mozzarella

Preheat oven to 350. Place cream cheese in pan and put in oven to get soft. 10 to 15 minutes. When soft mix hot sauce, ranch, and chicken…smooth and top with cheese. Place back in oven serve after everything is warm and bubbly. Serve with Rippled Chips and/or Frito Scoops

Drinks

Raspberry Fizz

• 1/2 cup sugar
• 3 tablespoons lime juice
• 2 cups cranberry juice
• 3 cups seltzer
• 1 cup ginger ale
• 1 pint raspberry sorbet

1. In a small saucepan over high heat, combine the sugar and 1/2 cup of water.
2. Bring to a boil and cook until slightly thickened, about 2 minutes.
3. Remove from heat and add the lime juice.
4. Let the lime syrup cool to room temperature.
5. In a large pitcher, combine 1/2 cup of lime syrup with the cranberry juice, seltzer, and ginger ale.
6. To serve, pour into glasses
7. top with scoops of raspberry sorbet. Serves 6

Red, White & Blue Sangria

• 2 bottles favorite white wine
• 1 cup triple sec
• 1/2 cup berry-flavored vodka
• 1/2 cup freshly squeezed lime juice
• 1/2 cup simple syrup
• 1 cup blueberries
• 1 1/2 cups hulled and sliced strawberries
• 1 cup raspberries
• 1 1/2 cups pineapple chunks  

1. Combine all ingredients in a large punch bowl or pitcher
2. Stir well.
3. Cover and refrigerate at least 4 hours.
4. Serve well-chilled with a good scoop of fruit floating in each drink
5. serve over ice. 8 – 10 servings

Tip: Freeze some blueberries, raspberries, and strawberries to put in glasses instead of letting ice water it down. 

Main Dishes

Grilled Buttermilk Chicken

• 1 1/2 cups buttermilk
• 8 cloves garlic, chopped
• 1 tablespoon paprika
• kosher salt and black pepper
• 6 pounds bone-in chicken thighs, legs, or quarters (double marinade for quarters)

1. In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
2. Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
3. Heat grill to medium-low.
4. Remove the chicken from the marinade (discard the marinade)
5. Grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.

Serves 8

J.J.'s Juicy Lucy

• 1 – ½ lbs grand beef, turkey, or chicken
• ½ pouch onion soup mix (Avoiding salt? Use ¼ cup chopped onions or 2 tablespoons dry onions instead )
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• 6 slices Swiss, cheddar, and/or American cheese

1. Gently mix meat with onion and spices.
2. Shape beef into 12 thin patties.
3. Top six patties with a slice of cheddar cheese and Swiss cheese.
4. Top each with another patty and seal edges. Season to taste.
5. Grill beef, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear.
6. Serve on buns. Serves 6 

J.J.'s Drunk Pork Chops

• 1 cups water
• 3 bottles favorite beer
• 1/8 cup coarse salt
• 4 tablespoons (packed) dark brown sugar
• 1/4 cup Real maple syrup
• 1 cup ice cubes
• 6 1- to 1 1/4-inch-thick center-cut pork chops
• 7 large garlic cloves, minced
• 3 teaspoons chipotle powder
• 2 teaspoons salt
• 2 teaspoons dry mustard

1. Combine 2 cups water, beer, 1/8 cup salt, sugar, and maple in large bowl.
2. Stir until salt and sugar dissolve.
3. Stir in ice.
4. Place pork chops in large resealable plastic bag.
5. Pour beer brine over pork chops; seal bag.
6. Refrigerate 4 hours, turning bag occasionally.
7. Prepare grill (medium-high heat).
8. Remove pork chops from beer brine
9. Pat dry
10. Mix garlic, chipotle, 2 teaspoons salt, and mustard in small bowl.
11. Rub garlic mixture over both sides of pork chops.
12. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning.
13. Transfer chops to platter
14. Cover with foil
15. let stand 5 minutes. Serves 6

Sides

I love my Mom's beans. Mom is well known for great baked beans. Often requested, almost always the first thing to run out at gatherings. I had to take her recipe and make it my own of course. The significant other who claims not to like baked beans will eat these.  

J.J.'s Not Quite Mama's Baked Beans

• 2 16 oz cans of Pork and Beans – Van Camps are the best if you can get them in your area.
• 2 tablespoons prepared mustard
• ¼ cup chopped onions
• 4 tablespoons dark brown sugar
• ¼ cup ketchup
• 3 slices of bacon, chopped

1. Preheat oven to 350 degrees F
2. Mix beans with pork, onions, brown sugar and ketchup together
3. Put in a greased casserole dish.
4. Top with bacon
5. Cover and bake for 3 hours or until thick.

Grilled Cauliflower

• 1 head cauliflower
• ¼ cup olive oil
• 1 1/2 teaspoons seasoning salt (I use Complete)
• 1/4 cup grated Parmesan cheese

1. Remove stem& leaves from cauliflower.
2. Wash& pat dry.
3. Spread the oil over the cauliflower.
4. Sprinkle with seasoned salt& cheese.
5. Wrap head of cauliflower in heavy duty aluminum foil.
6. Grill over medium heat about 40 minutes or until desired tenderness (test with toothpick).

Deserts

Strawberry Ice Cream Cake

• 2 pints vanilla ice cream
• 20 small strawberries, hulled and cut into small pieces (2 1/2 cups)
• 1/2 cup heavy cream
• 1 teaspoon sugar

1. Line the bottom of a 9-inch spring-form pan with parchment paper or foil.
2. Place the pan in freezer to chill, about 10 minutes.
3. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes.
4. Add the strawberries and beat until the ice cream is pink and the berries start to break down, about 1 more minute.
5. Transfer to the chilled pan and spread to smooth the surface.
6. Freeze until firm, 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).
7. Whip the heavy cream and sugar in a clean bowl to form soft peaks. (make it an adult cake...add a couple of tablespoons of spiced rum in with the cream as you whip it)
8. Remove the cake from the spring-form ring, running a knife around the edge, if necessary.
9. Spread the cream over the cake.
10. Use a hot chef's knife to slice the cake into wedges. Serves 8

Lemon Fruit Dip

• 1 cup cold milk
• 1 package (3.4 ounces) instant lemon pudding mix
• 1 cup (8 ounces) sour cream
• Assorted fresh fruits

1. In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).
2. Whisk in sour cream.
3. Chill until serving.
4. Serve with fruit. Makes 1-2/3 cups.

Skewer Me?

I have grilling fever.  My backyard is a peaceful haven these days.   Why not try something different and new?  Why buy those over priced ones they put together at the grocery store? Let's do kabobs!

Shish Kabob - It is a dish consisting of meat threaded on a skewer and grilled. Any kind of meat may be used; cubes of fruit or vegetables are often threaded on the spit as well. Typical vegetables include tomato, bell pepper, onions, and mushrooms. In the USA, the word "kebob" usually refers to shish kebab. 

Tasty stuff if you ask me! I first started playing around with kabobs about five years ago.  My favorite is probable chicken or pork with pineapple.  Fairly healthy too.  I usually serve on a bed of rice or couscous and additional grilled vegetables. A side salad works well too.  You can totally do desert ones as well...pineapple, plums, and bananas on a skewer, grilled, brushed with coconut milk, then served just as they are or with ice cream/sorbet: Delicious! 

J.J.'s Pirate Marinade

• ¼ cup dark spiced rum
• ¼ cup pineapple juice
• ¼ cup olive oil
• ½ cup coconut water
• 1 lime juiced – zest for extra punch
• 2 tablespoons honey
• ¼ teaspoon of cyan pepper
• 2 cloves garlic minced
• ¼ teaspoon cracked black pepper
• ¼ teaspoon Sea Salt

Whisk all ingredients together till well blended. Works great for chicken and pork. Untested with seafood and beef. Let meat sit in marinade for at least 30 minutes or longer for best results. 

June is Pride month.  Here is one in honor of Pride and some of my very good friends!  This easily doubles or triplesfor any gathering.

Rainbow Chicken Kabobs 

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
• 1 each red, yellow and green pepper, cut into 1-1/2 inch pieces
• 1/2 cup J.J.'s Pirate Marinade, divided

Directions

1. Thread chicken and peppers alternately onto 4 skewers; brush with 1/4 cup marinade or place in zipper bag to soak, placing back in a pan in case of leaks.
2. Refrigerate 1 hour.
3. Heat grill to medium heat. Grill kabobs 12 to 15 min. or until chicken is done, turning and brushing occasionally with remaining marinade.

Grilled Rainbow Pork Kabobs

Prepare as directed, substituting pork loin for the chicken, and pineapple, red onion wedges in addition to the pepper pieces, and increasing the grilling time to 20 min. or until meat is done.

If using wooden skewers, soak skewers in water for 30 minutes before using to assemble kabobs to prevent them from catching fire on the grill.

Teriyaki Bacon Wrapped Chicken Kabobs

No bacon in the house...what is wrong with me?

• 2 pounds boneless skinless chicken breasts
• 1 pound halved bacon slices
• 1 large pineapple, peeled, cored, and cut into 1-inch cubes
• 1 cup low sodium teriyaki sauce
• Oil for grill grate

Directions

1. Cut chicken into 1-inch cubes.
2. Wrap each piece of chicken with 1/2 a slice of bacon.
3. Thread bacon-wrapped chicken on skewers, alternating with pineapple cubes.
4. Clean and oil the grilling grate. I use Pam for Grilling!
5. Grill skewers until bacon has browned and crisped and chicken has cooked through, 3-6 minutes per side.
6. In the last minutes of cooking, brush each skewer with teriyaki sauce all over.
7. Remove to a platter, let rest for 5 minutes
8. Serve immediately with remaining teriyaki sauce.

Seafood strike your fancy? Try this! Easily sub scallops in place of shrimp.

Shrimp Kabobs

Ingredients

• 2 red potatoes
• 4 (6 inch) skewers
• 16 large shrimp, peeled and deveined
• 1 large red onion, cut into large chunks
• 1 large tomato, cut into large chunks or use cherry tomatoes
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Preheat grill for medium heat and lightly oil the grate.
2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until nearly tender, about 10 minutes. Drain and cut in quarters.
3. Thread 4 shrimp onto skewers, piercing each shrimp near the head and tail, alternating with potato, onion, and tomato chunks; repeat with remaining skewers. Arrange skewers on a platter and coat with olive oil. Season with salt and black pepper.
4. Cook skewers on preheated grill until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes
5. Serves 4 or 2 really hungry people.